Butternut Squash + Goat Cheese + Pesto Pizza

• 5 oz arugula
• 3/4 cup pepitas
• 1/2 cup parmesan cheese, grated
• 2-3 garlic cloves
• 1 tbs lemon juice
• 1/2 tsp salt
• 1/2 cup olive oil
• freshly ground pepper

Everything Else:

• 1 batch of  pizza dough
• 5 oz goat cheese, chilled (you can buy crumbles)
• 1/2 lb butternut squash
• garnishes: arugula, red pepper flakes (optional)

Directions:

Arugula Pesto:

1. Combine the arugula, pepitas, parmesan, garlic, lemon juice and salt.
2. Pulse while drizzling the olive oil.
3. Season with salt and pepper.

Pizza:

1. Prepare the pizza dough and the arugula pesto as directed.
2. Preheat the oven to 500 degrees with a pizza stone in the oven.
3. Use a vegetable peeler to peel the butternut squash’s skin. Peel long ribbons of squash — enough to generously top the pizza.  Toss with a drizzle of olive oil, salt and pepper.
4. Roll the dough out as thin as possible and create a rim all the way around.  Place on parchment paper or a silmat.
5. Spread the pesto over the dough.
6. Crumble half of the goat cheese using a fork, if needed.
7. Arrange the butternut squash over the pizza (see photo).
8. Top the pizza with pepitas (optional).
9. Transfer to the oven with a pizza peel.
10. Bake for approx. 5 minutes. Remove the parchment paper or silmat after 3 minutes.
11. Top with fresh arugula and a pinch of red pepper flakes.
12. Slice and serve.